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While she may not have been pushing a plow or riding in a combine, Morgan County native Kathy Lindsey worked in agriculture for more than 40 years before retiring.

"I worked at the Farm Service Agency (FSA, then known as ASCS) for 18 years in Hartselle and Moulton, and for the Alabama Cooperative Extension System (ACES) for 24 years in Hartselle," said Kathy.

Whether she was helping farmers or 4-Hers, Kathy said both jobs were wonderful because of the delightful people she met.

"At FSA, our clients were really genuinely good people, and I made some close friends there," said Kathy.

When she went to apply for the job with FSA, a friend led her through the crowd of customers back to the people she needed to see about the job.

"I started work there the next day, because they needed somebody so bad," she remembered.

After deciding to return to work after staying home with her children a few years, a friend from FSA told her about an opening at the Extension office.

"Harry Houston, who hired me for that job, is one of my favorite people and I actually knew him from my time in 4-H when I was growing up," she explained.

Kathy felt her co-workers at the Extension office were really more like family.

"They were really understanding about taking time off if one of my children were sick or something, and it was a great place to work," she said.

Since her retirement in January, Kathy has continued to work part-time for ACES, filling in for employees who need time off.

"It’s really helped me transition from working full-time for so long to not working," said Kathy, although she’s not opposed to retirement.

"I highly recommend it," she said, adding she doesn’t mind filling her available time with visits from her grandchildren, Emma (8) and Calvin (4).

"A friend of mine told me I wouldn’t believe how crazy I’d be over my grandchildren, and she was so right. They do just make you crazy you love them so much. I really am enjoying them," stated Kathy.

Kathy has two sons. Shane and his wife Selena are the parents of Emma and Calvin, while Justin and his wife Brooke are currently living with Kathy.

"They’re building a new home and their old one sold in just three weeks. Even though Justin works full-time, he insists on cooking every night while he’s here, so I let him. I keep telling them to just rent out their new house when it’s finished and stay with me," joked Kathy.

Kathy’s always enjoyed cooking and draws a lot of her kitchen inspiration from dear friend and fellow ACES retiree Barbara Lee.

"She’s a really good cook and a really good friend. She and I still have lunch together once a month, and we really enjoy each other’s company," Kathy said.

The recipe Kathy shares for Mexican Cornbread actually came from her friend Barbara and many of Kathy’s recipes were passed along from other friends.

As we ease into October and anticipate shorter days and cooler evenings, a bowl of Taco Soup served with Mexican Cornbread would make a great finish to a fall day. And for those wanting an early and convenient taste of the holidays, Kathy offered her version of Crock Pot Chicken-N-Dressing.

Kellie Henderson is a freelance writer from Troy

Blueberry Crunch

3 cups blueberries, fresh or frozen
¾ cup sugar, optional
1 (20 oz) can crushed pineapple
1 (18.5 oz) box butter recipe cake mix
1½ sticks (3/4 cup) butter or margarine
¼ cup sugar
½ teaspoon cinnamon
Pecans, chopped

Preheat oven to 350^o. If desired, toss berries with ¾ cup sugar to coat and set aside.

Butter a 9x13-inch pan. Pour in pineapple and its juice. Add blueberries. Sprinkle dry cake mix on top. Melt butter and pour over cake mix. Mix ¼ cup sugar and cinnamon. Sprinkle on top with pecans. Bake for 45 minutes.

Crock Pot Chicken-N-Dressing

1 large skillet cornbread (2 quarts)
2 Tablespoons ground sage
1 medium onion, chopped
2 eggs, hard-boiled and chopped
1 stick (½ cup) margarine, melted
3 or 4 cups of chicken broth
2 (10 oz) cans cream of chicken soup
1 large hen, stewed, deboned and cut
into pieces

Mix together first six ingredients and one can of soup. Layer in the crock-pot: half can of soup, half of the cornbread mixture, half of the chicken, remaining half of cornbread mixture, remaining half of chicken, remaining half can soup.

Cover and cook on low for 3 hours. Serve while hot.

Tomato Pie

Deep dish pie crust, slightly baked
4 medium-sized tomatoes, thinly sliced or diced, drained on paper towel
Basil, dried or fresh and chopped
5 bacon slices, cooked and crumbled
1 cup mayonnaise
2 cups cheddar cheese, shredded
Parmesan cheese, optional

Add sliced tomatoes to bottom of partially baked pie shell. Sprinkle with basil, then crumbled bacon. If using, add parmesan cheese. Mix mayo and cheddar together and spread on top. Bake at 350^o for 25 to 30 minutes until cheese is melted on top.

Strawberry Pretzel Salad

3 cups of pretzels, crushed
1½ sticks (¾ cup) margarine, room temperature
3 Tablespoons sugar

Mix and press into 9x13-inch pan. Bake at 350^o for 10 minutes. Cool.

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (8 oz) container whipped topping

Mix well and spread on cooled crust.

2 small (3 oz) packages strawberry Jell-O
1½ cup water
1 pint frozen strawberries, thawed

Mix and when almost congealed, pour on cream cheese layer and chill.

Asian Slaw

2 (3 oz) packages of beef flavored
ramen noodle soup
2 (10 oz) packages of angel hair cabbage
1 cup sliced almonds, toasted
1 cup sunflower kernels
1 bunch green onions, chopped
½ cup sugar
¾ cup vegetable oil
1/3 cup white vinegar

Remove flavor packets from noodles and set aside; crush noodles. Place noodles in the bottom of a large bowl. Top with cabbage. Sprinkle with almonds, sunflower kernels and green onions.

In separate bowl, whisk together contents of reserved flavor packets, sugar, oil and vinegar. Pour over slaw. Cover and chill 24 hours. Toss before serving.

Note: You can omit the onions if you like.

Baked Chicken Reuben

4 boneless chicken breasts
¼ teaspoon salt
1/8 teaspoon pepper
1 (16 oz) can sauerkraut, drained
4 slices (each about 4 x 6 inches) Natural Swiss Cheese
1 ¼ cups bottled Thousand Island salad dressing
1 Tablespoon parsley, chopped

Preheat oven to 325^o. Arrange chicken in a single layer in a greased baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake in 325^o oven for about 1 ½ hours or until fork can be inserted in chicken with ease. Sprinkle with parsley before serving. Makes 4 servings.

Hash Brown Potato Casserole

1 pound frozen hash brown potatoes, thawed
½ stick (1/4 cup) margarine, softened to room temperature
½ cup onions. chopped
1 teaspoon salt
½ teaspoon pepper
1 (10 oz) can cream of chicken soup
1 cup sour cream
1 ½ cup cheddar cheese, shredded
2 cups cornflakes, crushed
1 stick (½ cup) margarine, melted

Mix potatoes and next seven ingredients. Pour into large baking dish. In a separate bowl, toss cornflakes and margarine. Sprinkle over casserole. Cover with aluminum foil.

Bake at 400^o for one hour. Leave covered for about last 10 to 15 minutes.

Note: This can be refrigerated overnight before cooking.

Banana Nut Bread

1½ cups flour, sifted
4 Tablespoons buttermilk
1½ cups sugar
1 teaspoon baking soda
1 cup (or more) bananas, mashed
1 teaspoon vanilla flavoring

½ cup Wesson oil
1 cup nuts, chopped
2 eggs, beaten
½ teaspoon salt (optional)

Preheat oven to 325^o. In a large bowl thoroughly mix all ingredients. Pour batter into a greased Pyrex loaf pan. Bake for 45 minutes or until done. Makes one loaf.

Taco Soup

1 pound ground beef
1 envelope taco seasoning mix
1 envelope ranch dressing mix
1 (16 oz) can brown beans
1 (16 oz) can red beans
1 (10 oz) can Rotel
2 (8 oz) cans whole kernel corn

Brown ground beef and add dry mixes. Add all other ingredients and simmer for 30 minutes. Serve with corn chips and shredded cheese.

Mexican Cornbread

2 eggs
1 cup sour cream
¼ cup oil
1 cup cream style or whole kernel corn
1 ½ cup cornmeal mix
1 teaspoon salt
¼ cup onion, chopped
2 Tablespoons green pepper, chopped
2 jalapeno peppers, chopped
1 cup cheese, grated

Mix all ingredients. Cook in a large greased skillet for 25 minutes at 425°.

Note: You may substitute buttermilk for sour cream.

Fruit Salad

2 (21 oz) cans peach pie filling
2 (15 oz) cans mandarin oranges, drained
2 (5 oz) cans pineapple tidbits, drained
6 large bananas, sliced
1 (16 oz) package frozen whole strawberries

Slice strawberries while frozen. Mix all ingredients, adding strawberries last. Chill.